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surprises winter pears and chestnuts

The period before Christmas is often already a sweet moment of celebration between making small Christmas cakes , slices of stollen eaten as a snack or even chocolates that make me Eye in the office or at home. What I like in these times, it is these surprises that are prepared, the idea to a different menu, to wrap presents an original or shifted. Christmas is the imagination to please (and have fun, do not hide things). These tarts

surprises probably contain a duo that I love: the nuts and pears. The chestnut cream form, it's winter, when the climate is harsh and to do full of energy and appetite. Pear with the clementine is a fruit choice at this time, so different depending on the variety.

And the whipped cream on top, is it really useful? Not necessarily, but these tarts are much less demanding without. For lazy, you can even opt for the whipped cream into a bomb. Must be large domes (it's much better!) And serve immediately, otherwise they tend to sag.

And you, what's your surprise inside? Did you know that you can participate in our Thurs to win 100% organic gourmet package ? I play!

Tarts surprises winter chestnut and pear tart Serves 6

Pie crust (source: Philip sensations Conticini)

150 grams cold butter 200 g flour

1 / 2 tablespoon sugar
65 g water 5 g

white vinegar 1 / 2 teaspoon salt (4 g )

For the filling 300 g cream of chestnut vanilla Grandmamma

2 pears 1 egg yolk
20 cl whipping cream or a non-lean spray whipped
20 g powdered sugar (for cream)
slightly bitter unsweetened cocoa powder

Preparation of the dough.

Place the cold butter into the a mixer bowl and rotate with the sheet (= flat blade plastic). Add the sifted flour, sugar and salt. After 2 minutes, you should get a sand mixture. Add water and vinegar. Rotate until the dough is kneaded at 80%. Finish by placing the dough on the work plan, flour and mix into 3 to 4 movements. Cover with plastic and chill in fridge for 1 o'clock.

Cooking tarts and preparation of whipped cream.

Flour the work plan, roll the dough too thinly. Cut 12 circles of 12 cm in diameter. Garnish tart pans 6, darken the pulp. Divide the cream of chestnut halfway up. Peel pears, cut into strips and arrange on the tart. Cover each of them with the remaining dough. Press lightly to adhere with the tip of a knife make a small stack (= a hole in the center of the dough so steam is evacuated). With a brown brush dough with egg yolk. Bake in a preheated oven at 180 ° C for 20 minutes. Meanwhile, whisk the cream and add sugar. When whipped, cover and let it cool.

finish and service. Let tarts cool

then unmold. When cool, pour the cream into a pastry bag and make domes cream on each tart, otherwise do with the bomb of whipped cream. Sprinkle with bitter cocoa and serve immediately.